HomeUncategorised Spiced, roast butternut squash & red pepper soup

Spiced, roast butternut squash & red pepper soup

Comments : 3 Posted in : Uncategorised on by : Pete

Spiced, roast butternut squash & red pepper soup

My favourite soup of all time
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

  • 1.5 Kg Butternut Squash Peeled, de-seeded & chunks
  • 0.75 Kg Red Peppers De-deeded & chunks
  • 2 Red Chillies Large, de-seeded
  • Squirt FryLite Oil
  • 1 Chicken Stock Pot
  • 1 tsp Sea Salt Flakes
  • 0.5 tsp freshly ground black pepper
  • 1 Litre Cold Water

Instructions

  • Peel, de-seed and cut the squash into large chunks. Place on a baking tray and spray with FryLite.
  • Remove the core from the red peppers and the chillies and de-seed, cut into large chunks. Place ona baking tray, spray with Frylite and put this and the tray of squash chunks into the over, Gas Mark 7 and roast for approx 60 minutes or until thoroughly cooked and soft
  • Place the squash, peppers, chillies, stock pot, salt & pepper and some of the water into a liquidiser and blitz until smooth
  • Adjust the seasoning to taste and add more water until you get the consistency you want. I like it really thick but this is up to you

Notes

Zero Syns

3s COMMENTS

3 thoughts

  • Math Roby
    May 9, 2015 at 4:35 pm

    Tried your version and I must admit I thought mine was good but yours was lovely thañx for sharing Pete 🙂

  • Kath Roby
    May 9, 2015 at 4:38 pm

    Im goig to try some of your others if you don’t mind Pete

  • Allison Jones
    February 19, 2016 at 3:10 pm

    Loved your version of butternut squash soup

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